Prep Time: 10 mins | Chill time: 8 hrs | Total Time: 18 mins | Servings: 27
These cake-like, soft, and incredibly buttery sugar cookies are a beauty! No shortening is required, just butter. Less flour and keeping the dough in the fridge overnight are the secret to tender, flavorful, and soft sugar cookies.
Ingredients
Sugar Cookie Dough:
2 eggs
1 c. sugar
½ tsp vanilla
1 c. butter, softened
½ tsp baking soda
½ c. sour cream
1 tsp baking powder
3 c. flour
½ tsp salt
Cream Cheese Icing:
3 ½ c. powdered sugar
4 ounces of cream cheese
1 tsp vanilla
1/2 c. butter, softened
How to make Soft Sugar Cookies
Sugar Cookie Dough:
Step 1: Combine the baking soda, salt, baking powder, and flour until mixed, then set aside.
Step 2: Place the butter and sugar in a large mixing bowl. Cream for about 3 minutes, then add the eggs and vanilla. Continue beating for additional 3 minutes.
Step 3: In three additions, add the flour alternately with the sour cream, starting and ending with flour. Using plastic wrap, cover the dough and place it in the fridge for at least 8 hours or overnight.
Step 4: Take the dough out of the fridge and divide it in half. To ¼-inch thickness, roll the dough, then cut it into your preferred form using a cookie cutter.
Step 5: Place in a preheated (375 degrees) oven and bake for about 8 to 10 minutes or until the edges of the cookies are almost starting to brown.
Cream Cheese Icing:
Step 6: Place the butter and cream cheese in a large mixing bowl. Beat until blended, then add the vanilla along with the powdered sugar. Mix well until combined.
Notes:
DO NOT add extra flour. Normally, the cookie dough will quite be sticky. We just need to keep the dough in the fridge for at least 8 hours until very cold. This will make rolling the dough super easy, even without adding more flour. Keeping the dough in the fridge also guarantees tender and soft cookies.
Feel free to double the cream cheese icing. If you have leftovers, they keep well in the fridge. Or freeze for another batch.
You can use 1/4 tsp beet juice in place of food coloring.
On a baking sheet, place the iced cookies in a single layer and freeze them completely. Once the iced cookies are completely frozen, layer them between sheets of waxed paper in a sealed container and store them in the freezer for up to 2 to 3 weeks.
You can also make the dough in advance. Keep the dough in the fridge overnight or for up to 2 days. You can even freeze the dough for up to 1 month.
To prevent the cookies from getting dry with a floury taste, DO NOT add more flour to the dough.
For tender, soft, and flavorful cookies, sour cream is mixed into the dough.
Nutrition Facts:
Amount Per Serving (1 cookie)
Calories 258, Calories from Fat 108, Fat 12g18%, Saturated Fat 7g35%, Cholesterol 46mg15%, Sodium 175mg7%, Potassium 48mg1%, Carbohydrates 33g11%, Fiber 0g0%, Sugar 22g24%, Protein 2g4%, Vitamin A 415IU8%, Vitamin C 0mg0%, Calcium 22mg2%, Iron 0.7mg4%
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